Kani Salad Recipe

Make a delicious Kani Salad with this easy recipe! This Japanese-inspired salad features imitation crab sticks, crisp cucumber, and fresh carrot, all tossed in a creamy, tangy Kewpie-based dressing with a touch of sriracha for a hint of spice. Perfect as an appetizer, side dish, or sushi night addition, this kani salad is refreshing and packed with flavor. Learn tips for making the best kani salad, find easy ingredient substitutions, and get ideas for customizing with fruit or extra protein. Enjoy a light, flavorful kani salad in minutes!

Ingredients

For the Salad:

• 7 oz (200 g) imitation crab sticks (about 10)
• 1 medium cucumber, seeded and julienned
• 1 carrot, julienned
• 1 teaspoon white sesame seeds (optional)

For the Kani Salad Dressing:

• 1/3 cup Kewpie dressing
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha sauce

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Instructions

1. Prepare the Dressing
   In a small bowl, whisk together the Kewpie dressing, rice vinegar, and sriracha sauce. Taste and adjust seasoning as desired. Set aside.
2. Julienne the Vegetables
   Peel and trim the ends of the carrot, then julienne it using a sharp knife or julienne grater. Trim the ends of the cucumber, remove the core with a spoon, and cut it into thin julienne strips.
3. Prepare the Crab Sticks
   Unroll the crab sticks, stack the sheets together, and slice them into thin strips.
4. Assemble the Salad
   In a large bowl, combine the crab sticks, carrot, cucumber, and dressing. Mix well to coat all ingredients evenly. Sprinkle with sesame seeds, if using.
5. Serve
   Serve immediately for the best flavor and texture, or refrigerate until ready to enjoy.

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Why You’ll Love This Recipe

This kani salad is fresh, flavorful, and so easy to make! It combines sweet and savory crab sticks with crisp vegetables and a creamy, tangy dressing with a hint of spice. It’s a refreshing appetizer or light side dish that’s perfect for any occasion, especially sushi nights or as a unique addition to a meal.

Tips

• Use a julienne grater for quick and easy vegetable prep.
• Kewpie dressing gives the authentic creamy flavor, but you can substitute with a blend of regular mayo and a touch of sugar if needed.
• Adjust the amount of sriracha for your preferred spice level.

Variations and Substitutions

• Add Fruit: For a sweet twist, add thin slices of mango or apple.
• Protein Options: Swap imitation crab for real crab or cooked shrimp.
• Make it Vegan: Use julienned tofu or a plant-based imitation crab.

FAQs

Can I make this kani salad ahead of time?
Yes, you can make it a few hours in advance, but it’s best enjoyed fresh. Keep the dressing separate and add just before serving for the best texture.

Is this salad gluten-free?
Double-check your Kewpie dressing and imitation crab for gluten-free labels. Many versions of these ingredients contain gluten, but gluten-free options are available.

Serving Suggestions

• Serve kani salad as a starter for sushi or poke bowls.
• Enjoy it with steamed rice for a light meal.
• Pair with other Asian-inspired dishes like miso soup or edamame for a complete spread.

This kani salad is a simple, tasty dish that’s sure to become a favorite!